Basil Mashed Potatoes And Peas Recipes

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MASHED POTATOES WITH GARLIC, BASIL AND CHIVES



Mashed Potatoes with Garlic, Basil and Chives image

I found this gem in a cookbook called Festive Recipes for the Holidays. Gave it some personal tweaks. Like more garlic. Can one have too much garlic? I don't think so! (Unless you're a vampire!)

Provided by PalatablePastime

Categories     Potato

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs yukon gold potatoes
10 -12 cloves garlic
3 tablespoons butter, softened (or vegan margarine)
1/2 cup milk
1/4 cup chopped fresh basil
1/4 cup snipped fresh chives
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Peel potatoes and chop into 2-inch pieces.
  • Peel garlic cloves, and halve them if they are very large.
  • Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
  • Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
  • Place potatoes in a bowl, and add butter.
  • Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
  • Season the potatoes with salt and pepper.
  • Serve.

Nutrition Facts : Calories 285, Fat 8.1, SaturatedFat 5, Cholesterol 21.7, Sodium 536.5, Carbohydrate 49.1, Fiber 4.4, Sugar 2.1, Protein 5.7

BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS



Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
1 tablespoon unsalted butter, at room temperature
2 teaspoons kosher salt, plus extra for seasoning
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups grated mozzarella
1 cup whole milk, at room temperature
3/4 cup freshly grated Parmesan
1/2 cup (1 stick) unsalted butter, melted
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
2 cups frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 tablespoons plain dry breadcrumbs
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
  • For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
  • For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
  • Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
  • For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
  • Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

GARLIC BASIL MASHED POTATOES



Garlic Basil Mashed Potatoes image

Easy, delicious, and perfect. My husband overindulges every time I make them. Red or Yukon Gold potatoes work best.

Provided by DEANA

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 7

2 pounds potatoes, scrubbed and chopped
2 tablespoons butter
2 ounces cream cheese
⅓ cup sour cream
2 teaspoons dried basil
½ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  • Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 27.5 g, Cholesterol 26.2 mg, Fat 10 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 6.2 g, Sodium 71.3 mg, Sugar 1.3 g

BASIL MASHED POTATOES AND PEAS



Basil Mashed Potatoes And Peas image

Provided by Marian Burros

Categories     dinner, weekday, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

16 ounces tiny new potatoes
6 ounces whole onion or 5 ounces chopped ready-cut (1 1/2 cups)
1 teaspoon olive oil
2 large cloves garlic
Enough sprigs of fresh basil to make 1/4 cup cut basil leaves
1 cup frozen peas
1/2 cup nonfat plain yogurt
1/4 teaspoon salt
Freshly ground black pepper

Steps:

  • Scrub new potatoes but do not peel. Cook in water to cover in covered pot.
  • Chop whole onion.
  • Heat a medium-size nonstick pan until it is very hot; reduce heat, add oil and saute onion until it is very soft and has browned.
  • Meanwhile, mince garlic and add to onion.
  • Wash, dry and chop basil.
  • Remove potatoes from cooking water; leave water in pot, and put peas into cooking water for a minute or two to heat through. Place potatoes in food processor with yogurt, onion and garlic, and process. Then, stir in peas, basil, salt and pepper.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 15 grams

MASHED POTATOES AND PEAS



Mashed Potatoes and Peas image

Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds medium russet and/or Yukon gold potatoes
1 tablespoon coarse salt, plus more for seasoning
5 tablespoons unsalted butter
1 1/2 pounds garden peas, shelled (1 1/2 cups)
1 cup milk
Freshly ground pepper

Steps:

  • Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
  • Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
  • While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.

BASIL GARLIC MASHED POTATOES



Basil Garlic Mashed Potatoes image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 pounds thin-skin potatoes (Yukon Gold, if possible), sliced 1/4 inch thick
3 large cloves garlic, peeled
1/2 cup chopped fresh basil leaves
1 cup low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste

Steps:

  • Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 688 milligrams, Sugar 5 grams

MASHED SWEET POTATOES AND PEARS



Mashed Sweet Potatoes and Pears image

This busy diva does not have time for a complicated side dish -- so out of my kitchen came these mashed sweet potatoes and pears. I may never make sweet potatoes any other way ever again.

Provided by Chardonnay Queen

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 50m

Yield 6

Number Of Ingredients 10

2 pears, peeled and sliced
½ cup dry white wine
¼ cup water
3 sweet potatoes, peeled and cubed
1 cup evaporated milk
¼ teaspoon vanilla extract
¼ cup brown sugar
2 tablespoons butter
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
  • Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 35.7 g, Cholesterol 22.4 mg, Fat 7.2 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 4.4 g, Sodium 112.1 mg, Sugar 21.6 g

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